There is nothing better than a bowl of hot soup on a cold and snowy day. This soup has always been a favorite of mine and often ordered when I go out for lunch, but I finally decided I needed to come up with a homemade version I could make at home. So here you have it, I hope your family will enjoy it as much as mine.

Broccoli and Cheese Soup

Ingredients:

1/4 cup butter
1 small onion, finely diced
2-3 cloves garlic, minced
5 Tbls. flour
1/8 tsp. cayenne pepper
1/8 tsp. ground nutmeg
1 bay leaf
1 (14.5 oz) can chicken broth
2 cups half & half
1 heaping cup shredded carrots
4-5 cups small broccoli florets
2 1/4 cups shredded cheddar cheese, plus additional for topping (You can use all cheddar or a combination of cheddar and another cheese to equal 2 1/4 cups.)

Directions:

In a large pot, melt the butter and then add the onions. Cook the onions until tender; add the minced garlic and saute until fragrant, just a minute or two. Stir in the cayenne pepper and nutmeg. Slowly add the flour to make a roux, don’t let it get too thick stir constantly and add only enough flour to make a thin paste. Slowly pour in the broth and half-&-half. Add the bay leaf.

Over med-high heat bring the soup to a gentle boil; stirring frequently. Add the broccoli and carrots; return soup to gentle boil and reduce the heat to low. Simmer 20-30 minutes, stirring occasionally.

Once vegetables are tender, remove the bay leaf and stir in the cheese until melted. Once soup is heated back up throughout, serve. Top soup with additional cheddar cheese.